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Easy No-Knead Crusty Italian Bread with Fluffy Interior

Cross-section of crusty Italian bread showing an open, airy crumb, served with olive oil on a speckled plate.
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Learn how to make authentic, homemade Italian bread that features a perfect, crackly crust and a soft, chewy interior. This easy, no-knead recipe is ideal for beginners and pairs perfectly with any Italian dinner or for dipping in olive oil.

Ingredients

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  • 3 cups All-Purpose Flour
  • 1 ½ teaspoons Salt
  • ½ teaspoon Instant Yeast
  • 1 ½ cups Cool Water
  • 1 tablespoon Olive Oil, plus more for the bowl

Instructions

  1. In a large bowl, whisk together the flour, salt, and instant yeast until they are fully combined.
  2. Pour in the cool water and the olive oil. Mix with a wooden spoon or spatula until a shaggy, sticky dough forms. You do not need to knead this dough.
  3. Cover the bowl tightly with plastic wrap. Let the dough rest at room temperature for 12 to 18 hours. This long, slow rise develops the flavor and texture.
  4. After the long rise, lightly flour a work surface. Gently scrape the dough out of the bowl onto the flour. Dust the top of the dough lightly with flour.
  5. Fold the dough over itself a few times to form a rough ball shape. Do not overwork it.
  6. Place the dough ball onto a piece of parchment paper. Cover it loosely with plastic wrap or a clean kitchen towel. Let it rest for a second proof for 30 minutes.
  7. About 20 minutes before the second proof ends, place a Dutch oven (with the lid on) into your oven. Preheat the oven to 450°F (232°C).
  8. Carefully remove the hot Dutch oven from the oven. Lift the dough using the parchment paper and gently lower it into the hot pot. Score the top of the dough once with a sharp knife or razor blade if desired.
  9. Cover the Dutch oven and bake for 30 minutes.
  10. Remove the lid and continue baking for another 10 to 15 minutes, or until the crust is deep golden brown and sounds hollow when tapped. This creates your desired crusty Italian loaf.
  11. Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing. Enjoy this best Italian bread recipe!

Notes

  • For an Italian Herb and Cheese Bread variation, gently fold in 1/2 cup of grated Parmesan cheese and 1 tablespoon of dried Italian herbs during the final shaping step before the second proof.
  • If you prefer a softer crust, remove the bread from the Dutch oven for the last 10 minutes of baking and finish it directly on the oven rack.
  • This bread is perfect for dipping in olive oil or serving with your favorite Italian dishes.

Nutrition

Find it online: https://tastetaught.com/italian-bread-recipe-crusty-easy/